Never cooked squid at home? Not only is preparing it fast and easy, buying it is also straightforward, once you know a few pointers.
GOOD SQUID LOOKS PRISTINE
Squid should look moist, shiny, and ivory‑colored.
CLEANED SQUID IS SOLD IN TWO PARTS
Most fishmongers sell both squid bodies and squid tentacles. The bodies tend to be smooth and tender, while the tentacles offer pleasant chew and more surface area.
BUY WHOLE BODIES WHEN POSSIBLE
Though we’ve found the quality of precut rings to be just fine, buying whole bodies allows you to cut them to your own specification.
MOST SQUID HAS BEEN FROZEN
Unless you have access to squid direct from the boat, anything you buy has been previously frozen and treated with additives such as sodium citrate and sodium carbonate to inhibit spoilage and enhance texture. But that’s fine: We found the quality of frozen squid—both frozen in the supermarket freezer section and thawed at the fish counter—to be good, and we didn’t detect any off-flavors or textures as we have in other types of treated seafood.
If you buy thawed: Ask the fishmonger how long it’s been thawed. For the best quality, thawed squid should be cooked within two days.
If you buy frozen: Many supermarkets carry frozen squid packaged in blocks of whole bodies or rings. To use part of a frozen block, wrap the block in a dish towel and press it against the edge of a counter or table to break it.
STORE UNCOOKED SQUID ON ICE
Like all seafood, squid deteriorates rapidly. Keep it in the back of the refrigerator, where it’s coldest, in a zipper-lock bag resting on a bed of ice.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.